Step 1- Preparations

• Prepare the spinach according to package directions and drain in a fine mesh strainer.
• Finely dice the onions and set aside. Do the same with the garlic.
• Trim the green part of the scallion from the white part and chop the green very finely and set aside as well. The white part is not used, you can use it in a salad.
• Remove the water from the beans, rinse them briefly and then drain them. Put them aside as well.

Step 2- The fried onions

• Heat 6 tablespoons of rapeseed oil in a frying pan and fry the onions. When they are golden, add the garlic and the mint and fry for 30 seconds.
• Now put the fried onions in a bowl and set aside. 

Step 3- Cook it

• Heat 2 tbsp rapeseed oil in a large pot, add 1 tbsp turmeric as well as 1/4 of the fried onions and heat briefly, then deglaze with 3 liters of water.
• Add 250 g of dish lentils and bring to a boil.
• Once it boils add 150 g frozen parsley, 20 g frozen coriander and the chopped spring onions and stir well. Turn the temperature to medium.
• After 5 min, add the drained spinach and 250 g of spaghetti. Before that, break them so that they are only about 3 cm long. Stir from time to time.
• Once the pasta is cooked, add the chickpeas, kidney beans and the rest of the fried onions.
• After 3 minutes, take 1 tablespoon of flour and mix it in a cup with 6 tablespoons of water until there are no lumps and stir it into the stew.
• Now add salt and pepper to taste.
• Turn off the stove and let the stew sit for another 30 minutes.
• Now you can enjoy your ash.

Bon appetite or as they say in Iran - Nooshe Jaan!